Easy Homemade Satsuma and Honey Cranberry Sauce
This satsuma and honey cranberry sauce recipe is perfect for Thanksgiving and Christmas! It only takes about 45 minutes to make, before chilling in the fridge overnight. I love using this cranberry sauce as a jam for sandwiches, yogurt parfaits, and toast too.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 Servings 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 Ounces Fresh Cranberries
- 16 Ounces Satsuma Juice (or orange juice)
- 3/4 Cup Honey (or sub maple syrup for vegan)
- 1/2 Teaspoon Cinnamon
Instructions
- Add all of the ingredients to a medium pot.
- Heat over medium, and bring to a light simmer. You should hear the cranberries start to pop.
- Reduce the heat to low and stir the sauce until all the cranberries have popped and the sauce starts to thicken.
- Remove from heat once the sauce is a thick consistency.
- Allow to cool slightly, then add to storage jars.
- Chill the sauce in the fridge for at least 12 hours before serving.
Notes
- you can evenly sub satsuma juice for orange juice
- this sauce will keep in the fridge for about a month
Keywords: cranberry, thanksgiving, sauce